Friday, April 19, 2024

Chicken Souvlaki Recipe

Darn, I ate the whole thing before I realized I forgot to add the olives.  We ate the leftovers the next day so I remembered to add them the second time!  So good!


  • Marinade:
  • cloves 

    garlic, minced (I use a garlic press)

  • 1 tsp lemon zest

  • 1/3 cup fresh lemon juice

  • tablespoons 

    olive oil 

  • tablespoon 

    dried oregano

  • teaspoon 


  • 3/4 teaspoon 

    kosher salt 

  • 1/2 teaspoon 

    freshly ground black pepper

  • 1 1/2 pounds 

    boneless, skinless chicken breasts 

  • skewers (if using wooding skewers soak in water before grilling)

  • Vegetable oil (use to oil the grill grates before grilling)

  • medium plum tomatoes, thinly sliced
  • 1/2 medium English cucumber, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/3 cup 

    pitted kalamata olives (about 12), cut in half lengthwise 

  • 4 mini naan (brand I like is Stonefire). Original recipe calls for pita but I love the soft naan so much better.  The mini Naan are a perfect size and fit into toaster.  

  • Tzatziki sauce (store-bought or homemade), for serving


  1. Prepare the marinade, add garlic, zest, lemon juice, olive oil, oregano, honey, kosher salt and pepper to gallon zip-top bag.  Seal the bag and massage to combine. 
  2. Cut  boneless skinless chicken breasts  into 1-inch pieces. Add the chicken to the marinade. Seal the bag and massage the chicken to coat in the marinade. Marinate for at least 30 minutes at room temperature or refrigerate for up to 3 hours.  (If I have time I like to refrigerate for 3 hours)
  3. Prepare the grill for medium-high, direct heat.  
    On a large platter arrange sliced tomatoes, cucumber, red onion kalamata olives  and Naan (I like to quickly heat pita right before serving) leaving the other side empty for the chicken.  
  4. Thread the chicken onto the skewers, 6 to 7 pieces per skewer. Place the skewers on a rimmed baking sheet. Discard the marinade.
  5. When the grill is ready, oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill in a single layer. Cover and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer the skewers to the platter.
    Naan can be warmed on the grill or toasted in Toaster until warm through. You don't have to toast long just enough to warm.  You just want them warm and soft. 
    To serve, top each Naan with chicken, tomatoes, cucumber, onion, olives and a generous spoonful of tzatziki sauce. 
    Recipe source:  The Kitchn  where you'll find so many wonderful recipes.


Monday, October 23, 2023

Pesto (Small Batch)

This last year we've been in an apartment while our house is being built so in the spring I had to grow basil inside.  Luckily we have large floor to ceiling sunny windows and the basil thrived!  Growing right in my apartment kitchen window made it so handy. and I ended up using it often for many recipes.  This is my go to pesto.  It's fresh tasting and vibrant.  Today will be my last batch because the plants seem to know winter is approaching and aren't doing so well.  I'll freeze this last batch and use it all winter to add to pasta, soups and pizza.  I'm going to enjoy winter but will look forward to next spring when I'll be planing basil in my new herb garden! 

Yields: 1 cup (easily doubled)


2 cups fresh packed basil leaves
1/4 cup toasted pine nuts
2 garlic cloves
1/4 tsp lemon juice
1/8 tsp salt
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan

Combine basil leaves, pine nuts and garlic, lemon juice and salt in food processor and process until very finely minced.

With machine running, slowly add olive oil and process until the mixture is smooth.

Add Parmesan cheese, process very briefly to combine.  Store in refrigerator or freezer.  Enjoy!


Wednesday, September 27, 2023

Apple Caramel Dip

In the fall when apples are at their best this dip makes an appearance.  It's easy and can be made ahead.  It's good cold or at room temperature.  Bring to any fall gathering, cut up a bunch of apples and dip away!

This is my favorite caramel sauce!

You can use toffee bits with or without chocolate.

Apple Caramel Dip

1 pkg (8oz) cream cheese, softened
cup brown sugar1/2 cup caramel sauce (I used Mrs. Richardson's Caramel)
1/4 cup chopped walnuts, pecans or peanuts (optional)
1/2 cup Heath English Toffee Bits  
apples, sliced

1. Beat the softened 
cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.

2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.  Can be made a day ahead, refrigerate until ready to serve.


Tuesday, September 5, 2023

Strawberry Popsicles

                          STRAWBERRY POPSICLES (small batch)

YIELD: 5-6 POPSICLES depending of popsicle mold size

My daughter, granddaughter and I went strawberry picking this last June.  My granddaughter enjoyed eating them more than she did picking.  There really is nothing better than a fresh picked strawberry but you can only eat so many before you end up freezing the rest.  Which isn't a bad thing because I use the frozen berries to make a compote to go over yogurt, add them to smoothies and to make these delicious strawberry Popsicles.  I make then often as my Granddaughter LOVES them.  I've run out of the fresh frozen berries so now just use the bagged frozen strawberries from the grocery store and they're still delicious.  Summer is winding down so the popsicle molds will soon get put away until next summer when we'll pick even more strawberries!  

Recipe courtesy of Homemade in the Kitchen


  • 2 cups (8 ounces) ripe strawberries or frozen strawberries (thaw first)
  • 1/4 cup sugar
  • 1/4 cup  water
  • 2 tablespoons lemon juice


  • Add strawberries, sugar, water, and lemon juice to a blender. Blend until smooth.
  • Transfer the mixture to popsicle molds. Freeze until firm. (use paper cups with popsicle sticks if you don't have popsicle mods)

*Best made with freshly picked strawberries in season but are still delicious with ripe or frozen strawberries.

*Don’t reduce the sugar, in addition to sweetening the pops, sugar lowers the freezing point and reduces ice crystals, ensuring you have a popsicle “soft” enough to bite into without breaking your teeth on an ice cube.

*To loosen popsicles, run mold under lukewarm water for a minute or so. Be careful you don’t get water inside the mold!

After a minute under running water, twist carefully and pull the popsicles out of their molds. 

Tuesday, June 6, 2023

I love FOOD Blogs!

Over time I have subscribed to SO many food blogs that my email is overflowing everyday.  I find myself just deleting them because I don't have time to read them all.  Today, I unsubscribe to all of them but keeping this list so that when I do have the time I'll read all about their delicious recipes, which I love to do...when I have time.  So here's the list if you'd like to check out some of my favorite blogs.  Enjoy!


Thursday, March 16, 2023

Shrimp and Avocado Salad

A couple weeks ago we were in Sunny Mexico, poolside enjoying Shrimp Ceviche.  Now we're back in cold Wisconsin but I'm craving ceviche.  I came across this recipe from the blog Skinny Tasteher photos make you want to make this asap ands I did!  Check it out here.  This recipe is not actually ceviche because it uses cooked shrimp instead of raw but it curbed my craving.  The shrimp is tossed with fresh tomatoes avocado, red onion, cilantro, chopped jalapeño tossed with freshly squeezed lime juice and a touch of olive oil.  It's delicious!  I can see myself making this often in the summer for a light lunch or an appetizer.  

 YIELD: 4 servings


  • 1/4 cup chopped red onion
  • 2 limes (juice of)
  • 1 tsp olive oil
  • 1/4 tsp kosher salt (black pepper to taste)
  • 1 lb cooked shrimp (peeled shrimp, diced)
  • 1 medium tomato (diced)
  • 1 medium hass avocado (diced)
  • 1 small jalapeño (seeds removed, diced fine)
  • 1 tbsp chopped cilantro


  • In a small bowl combine red onion, jalapeño, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  • In a large bowl combine chopped shrimp, avocado and tomato.
  • Combine all the ingredients together, add cilantro and gently toss. 

*I like to serve with tortilla chips but if you'd like it more for a salad chopped ingredient larger.
*Easily double or tripled if serving a crowd.